Dinners Archives - Page 11 of 31

Tofu Sliders

May 10, 2013 by epicureanvegan

This recipe is from Vegetarian Times, but I made just a few alterations. The original recipe is called “Kung Pao Sliders,” but I’m not sure where the kung pao is because they weren’t spicy at all—the recipe only calls for an optional pinch of cayenne. The recipe also says it makes 16 sliders and I sliced the tofu the same way and ended up with just 14. Next time, I’ll actually just cut large slabs instead of using 2 per slider, because they were pretty small. If you want them to have more of a kick, I suggest adding more cayenne, or some sriacha to the slaw mixture. Ok, with all of that out of the way, I have to say, these were quite delicious. The slaw is really flavorful and any leftovers would be great eaten alone, or on some rice or noodles. I made some fries to go with them and it was a great meal. (I guess you can call it “Frasian” dining . . .)

INGREDIENTS:
Sliders:
1 14-oz pkg extra firm tofu, patted dry
4 Tbs low-sodium soy sauce (I used tamari)
2 Tbs natural cane sugar
2 tsp toasted sesame oil
1 tsp cornstarch
(I also added 1 Tbs yellow miso)
slider buns
Slaw:
3 Tbs low-sodium soy sauce (or tamari)
2 Tbs vegan mayo
2 Tbs creamy peanut butter
5 tsp natural cane sugar (I reduced this to 2 tsp)
2 Tbs rice vinegar
2 tsp toasted sesame oil
1 clove garlic, minced
1/8 tsp black pepper
4 medium carrots, julienned* (I recommend 2 carrots, as there was a lot of slaw left—unless you’re fine with that)
2 medium (I recommend small ones) zucchini, julienned*
1/4 C dry-roasted peanuts, chopped
Optional: sriacha or other hot sauce for some heat
*Another option is to use a peeler and make ribbons of carrots and zucchini—this can be much easier than julienning them.

DIRECTIONS:
I recommend making this a couple of hours ahead of time to allow the tofu to marinate and give yourself plenty of prep time. The recipe says to cut the tofu into 8 slices lengthwise; halve the slices to make 16 pieces. I did the best I could. (Again, next time I’ll make larger cuts.)

In a small bowl, whisk together the soy sauce, cane sugar, toasted sesame oil and cornstarch. (This is also where I added in the miso). Pour about a third of the sauce on the bottom of a baking dish and place the tofu squares in the pan. Pour the remaining sauce over the tofu to coat it.

Cover and chill while you prepare the slaw. Basically, whisk together all of the slaw ingredients (minus the veggies and peanuts) in a large bowl. Stir in the carrots, zucchini, and peanuts. Cover and chill.

Preheat oven to 375. Coat a baking sheet with cooking spray and transfer the tofu to the sheet. The recipe says to drain the tofu, but I just poured the marinade over the tofu.

Bake 20-25 minutes, then flip and bake 15-20 minutes. I reduced the times a little from the original recipe because mine seemed to bake pretty fast. Every oven runs different, so just check them often to make sure they’re not burnt to a crisp. On to assembling them . . .

Add about 2 Tbs of slaw and you’re ready to eat! Enjoy!

Tofu Sliders

This recipe is from Vegetarian Times, but I made just a few alterations. The original recipe is called "Kung Pao Sliders," but I'm not sure where the kung pao is because they weren't spicy at all---the recipe only calls for an optional pinch of cayenne. The recipe also says it makes 16 sliders and I sliced the tofu the same way and ended up with just 14. Next time, I'll actually just cut large slabs instead of using 2 per slider, because they were pretty small. If you want them to have more of a kick, I suggest adding more cayenne, or some sriacha to the slaw mixture. Ok, with all of that out of the way, I have to say, these were quite delicious. The slaw is really flavorful and any leftovers would be great eaten alone, or on some rice or noodles. I made some fries to go with them and it was a great meal. (I guess you can call it "Frasian" dining . . .)

Author: Epicurean Vegan

Serves: 6

Ingredients

Sliders:
1 14-oz pkg extra firm tofu, patted dry
4 Tbs low-sodium soy sauce (I used tamari)
2 Tbs natural cane sugar
2 tsp toasted sesame oil
1 tsp cornstarch
(I also added 1 Tbs yellow miso)
slider buns
Slaw:
3 Tbs low-sodium soy sauce (or tamari)
2 Tbs vegan mayo
2 Tbs creamy peanut butter
5 tsp natural cane sugar (I reduced this to 2 tsp)
2 Tbs rice vinegar
2 tsp toasted sesame oil
1 clove garlic, minced
⅛ tsp black pepper
4 medium carrots, julienned* (I recommend 2 carrots, as there was a lot of slaw left---unless you're fine with that)
2 medium (I recommend small ones) zucchini, julienned*
¼ C dry-roasted peanuts, chopped
Optional: sriacha or other hot sauce for some heat
*Another option is to use a peeler and make ribbons of carrots and zucchini---this can be much easier than julienning them.

Directions

I recommend making this a couple of hours ahead of time to allow the tofu to marinate and give yourself plenty of prep time. The recipe says to cut the tofu into 8 slices lengthwise; halve the slices to make 16 pieces. I did the best I could. (Again, next time I'll make larger cuts.)
In a small bowl, whisk together the soy sauce, cane sugar, toasted sesame oil and cornstarch. (This is also where I added in the miso). Pour about a third of the sauce on the bottom of a baking dish and place the tofu squares in the pan. Pour the remaining sauce over the tofu to coat it.
Cover and chill while you prepare the slaw. Basically, whisk together all of the slaw ingredients (minus the veggies and peanuts) in a large bowl. Stir in the carrots, zucchini, and peanuts. Cover and chill.
Preheat oven to 375.
Coat a baking sheet with cooking spray and transfer the tofu to the sheet. The recipe says to drain the tofu, but I just poured the marinade over the tofu.
Bake 20-25 minutes, then flip and bake 15-20 minutes. I reduced the times a little from the original recipe because mine seemed to bake pretty fast. Every oven runs different, so just check them often to make sure they're not burnt to a crisp.
To assemble, serve on buns with a scoop of slaw. Enjoy!

Veggie Bowties with Mushrooms and Walnuts

May 7, 2013 by epicureanvegan

This always makes for a great, quick lunch—or even a few lunches. I love veggie pastas and this one, from Vitamin Cottage Natural Grocers, is made up of spinach, beets, and red bell pepper. Aside from the wonderful flavor, it doesn’t hurt that there are 8 grams of protein per serving (1/4 C), as well as vitamin C and iron.

INGREDIENTS:
8-oz vegetable bowtie (farfalle) pasta
1 clove of garlic, minced
1 C mushrooms, sliced
1/2 C walnuts, chopped
2 Tbs Earth Balance
Salt and pepper

DIRECTIONS:
Cook pasta according to package instructions. In the meantime, melt the Earth Balance over medium heat in a small skillet. Add the garlic and cook 1 minute. Add the walnuts and saute them 5 minutes, stirring often. Add the mushrooms and saute until they begin to brown; season with salt and pepper. Combine the mushroom mixture with the pasta and if needed, season with more salt and pepper. Enjoy!

Veggie Bowties with Mushrooms and Walnuts

This always makes for a great, quick lunch---or even a few lunches. I love veggie pastas and this one, from Vitamin Cottage Natural Grocers, is made up of spinach, beets, and red bell pepper. Aside from the wonderful flavor, it doesn't hurt that there are 8 grams of protein per serving (1/4 C), as well as vitamin C and iron.

Author: Epicurean Vegan

Serves: 1-2

Ingredients

8-oz vegetable bowtie (farfalle) pasta
1 clove of garlic, minced
1 C mushrooms, sliced
½ C walnuts, chopped
2 Tbs Earth Balance
Salt and pepper

Directions

Cook pasta according to package instructions.
In the meantime, melt the Earth Balance over medium heat in a small skillet. Add the garlic and cook 1 minute. Add the walnuts and saute them 5 minutes, stirring often. Add the mushrooms and saute until they begin to brown; season with salt and pepper.
Combine the mushroom mixture with the pasta and if needed, season with more salt and pepper. Enjoy!

Alfredo Ravioli (and a beautiful white morning)

May 2, 2013 by epicureanvegan

First, I had to snap a few pictures this morning of the snow because by tomorrow, most of it will be gone. This is a photog’s dream and the time I love snow—so beautiful.

So anyway, as you probably know, I go through phases when I discover certain meals. For example, when I discovered stuffed peppers, I made about 10 different versions . . . same with frittatas and tofu scrambles. Now I’m on to my latest obsession: Ravioli. At least I have the process down to a science so preparation goes a lot smoother. I was hankering for some of this Alfredo sauce, but I was also craving ravioli. Typically, I don’t like to pair ravioli with a heavy sauce, but to hell with rules; this was too good not to try. I changed up the dough a little because I didn’t have enough semolina flour and it worked out nicely. These are stuffed with tofu ricotta and fresh spinach—a fabulous combo. For a more in-depth description on using a ravioli plate, check out this version.

INGREDIENTS:
Dough:
1 C semolina flour
2 C whole wheat pastry flour
1 tsp salt
1 C almond milk, warm
2 Tbs olive oil
Filling:
14-oz pkg. extra firm tofu, drained, pressed and crumbled
1 tsp dried basil
1 tsp dried rosemary
1 tsp garlic powder
1 tsp salt
1/4 tsp black pepper
2 Tbs lemon juice
1/3 C nutritional yeast
1/3 C Daiya mozzarella (optional)
2 C chopped spinach
Sauce:
1 C raw cashews
2 Tbs pine nuts
1-1/2 C water
4 tsp lemon juice
1 tsp garlic, minced
1/16 tsp nutmeg
1 tsp salt
1/2 tsp black pepper
1/4 C nutritional yeast
1 to 2 C mushrooms, sliced

DIRECTIONS:
Start with making the dough. In a large bowl, combine the flours and salt. Create a well in the middle and slowly pour in the almond milk and oil. Using a spoon, or your hands, combine well. Transfer to a lightly floured surface and knead for at least 5 minutes. Shape into a ball, cover with plastic, and set aside.
Next, throw together the ricotta. Combine all of the ingredients, except the spinach and cheese, in a food processor and blend well. Transfer to a bowl and stir in the spinach and cheese. Set aside.

Next, roll out the dough. I used my pasta maker, but you may certainly use a rolling pin. Lay one long sheet over the ravioli mold and fill each pocket with just over a teaspoon of filling.

Lay another thin sheet of dough over the top, press down and use a rolling pin to seal the edges. Again, refer to this post on how to use a ravioli plate. Place the raviolis on a baking sheet and repeat the process until you have used up all of the filling. I had just a small amount of dough left, but not much. I had 75 raviolis when it was all said and done. Cover and set aside.

Time to make the sauce. Using a blender, grind the cashews and pine nuts to a fine powder. Add the nutritional yeast, water, lemon juice, garlic, nutmeg, and salt. Blend until completely smooth—about 1 minute. Transfer to a medium saucepan and whisk over medium heat until it begins to boil. Reduce heat and let it simmer for 5-7 minutes; stir in the black pepper. I sauteed the mushrooms first, then stirred them into the sauce.

Keeping the sauce warm on very low heat, bring a large pot of water to a boil. I cooked about 12-15 raviolis at a time for about 4-5 minutes per batch. Using a slotted spoon, place them in a strainer. Serve immediately, or lay them out on a large pan, otherwise, they’ll stick to each other. You can drizzle a little olive oil on them as well, to keep them separated. Ladle on some sauce and enjoy!

Alfredo Ravioli (and a beautiful white morning)

Author: Epicurean Vegan

Serves: 4-6

Ingredients

Dough:
1 C semolina flour
2 C whole wheat pastry flour
1 tsp salt
1 C almond milk, warm
2 Tbs olive oil
Filling:
14-oz pkg. extra firm tofu, drained, pressed and crumbled
1 tsp dried basil
1 tsp dried rosemary
1 tsp garlic powder
1 tsp salt
¼ tsp black pepper
2 Tbs lemon juice
⅓ C nutritional yeast
⅓ C Daiya mozzarella (optional)
2 C chopped spinach
Sauce:
1 C raw cashews
2 Tbs pine nuts
1-1/2 C water
4 tsp lemon juice
1 tsp garlic, minced
1/16 tsp nutmeg
1 tsp salt
½ tsp black pepper
¼ C nutritional yeast
1 to 2 C mushrooms, sliced

Directions

Start with making the dough. In a large bowl, combine the flours and salt. Create a well in the middle and slowly pour in the almond milk and oil. Using a spoon, or your hands, combine well. Transfer to a lightly floured surface and knead for at least 5 minutes. Shape into a ball, cover with plastic, and set aside.
Next, throw together the ricotta. Combine all of the ingredients, except the spinach and cheese, in a food processor and blend well. Transfer to a bowl and stir in the spinach and cheese. Set aside.
Next, roll out the dough. I used my pasta maker, but you may certainly use a rolling pin. Lay one long sheet over the ravioli mold and fill each pocket with just over a teaspoon of filling.
Lay another thin sheet of dough over the top, press down and use a rolling pin to seal the edges. Place the raviolis on a baking sheet and repeat the process until you have used up all of the filling. I had just a small amount of dough left, but not much. I had 75 raviolis when it was all said and done. Cover and set aside.
Time to make the sauce. Using a blender, grind the cashews and pine nuts to a fine powder. Add the nutritional yeast, water, lemon juice, garlic, nutmeg, and salt. Blend until completely smooth—about 1 minute. Transfer to a medium saucepan and whisk over medium heat until it begins to boil. Reduce heat and let it simmer for 5-7 minutes; stir in the black pepper. I sauteed the mushrooms first, then stirred them into the sauce.
Keeping the sauce warm on very low heat, bring a large pot of water to a boil. I cooked about 12-15 raviolis at a time for about 4-5 minutes per batch. Using a slotted spoon, place them in a strainer. Serve immediately, or lay them out on a large pan, otherwise, they'll stick to each other. You can drizzle a little olive oil on them as well, to keep them separated. Ladle on some sauce and enjoy!

Vegan Deep Dish Pizza

April 20, 2013 by epicureanvegan

There are certainly more than one way to make pizza—this one in a 9×13″ baking dish, plus you can use whatever pizza toppings you want. I used Pillsbury’s pizza crust, and yes, I know . . . even though it’s vegan, it’s not the healthiest food, but it’s definitely not a staple at our house and it worked perfect for this meal. Whichever crust you decide to use, you’ll enjoy this deep dish classic!

INGREDIENTS:
1 Pillsbury Pizza Crust
1 Tbs olive oil
1 onion, chopped
1 bell pepper, cut into thin strips, then cut in half
2 small zucchini, sliced thin
2 C mushrooms, sliced
2 garlic cloves, crushed
28-oz can diced tomatoes, with juices
24 slices of veggie pepperoni
1 Tbs Italian seasoning
Salt and pepper, to taste
Daiya cheese mozzarella shreds
Optional: 2 Field Roast sausages, Italian flavor, crumbled

DIRECTIONS:
Preheat the oven to 400. In a large skillet, heat the olive oil over medium-high heat and then add the garlic; cook 2 minutes. Add the onions and bell pepper and cook 5 minutes, or until they begin to soften. Add the zucchini and mushrooms and cook another 5 minutes.

Add the can of tomatoes and combine well. Let it simmer for 10 minutes.

Meanwhile, line the bottom of a 9×13″ baking dish with the pizza dough. It doesn’t need to be perfect—as seen by mine . . .

Bake for 6-8 minutes. Reduce the oven temperature to 375. Next, sprinkle a little Daiya cheese on the crust, then spoon the veggie mixture on top of the crust. I left a little bit of an edge all the way around.

Top with some more Daiya cheese and the veggie pepperoni.

Bake for 20 minutes. Cut and enjoy!

Vegan Deep Dish Pizza

There are certainly more than one way to make pizza---this one in a 9x13" baking dish, plus you can use whatever pizza toppings you want. I used Pillsbury's pizza crust, and yes, I know . . . even though it's vegan, it's not the healthiest food, but it's definitely not a staple at our house and it worked perfect for this meal. Whichever crust you decide to use, you'll enjoy this deep dish classic!

Author: Epicurean Vegan

Ingredients

1 Pillsbury Pizza Crust
1 Tbs olive oil
1 onion, chopped
1 bell pepper, cut into thin strips, then cut in half
2 small zucchini, sliced thin
2 C mushrooms, sliced
2 garlic cloves, crushed
28-oz can diced tomatoes, with juices
24 slices of veggie pepperoni
1 Tbs Italian seasoning
Salt and pepper, to taste
Daiya cheese mozzarella shreds
Optional: 2 Field Roast sausages, Italian flavor, crumbled

Directions

Preheat the oven to 400.
In a large skillet, heat the olive oil over medium-high heat and then add the garlic; cook 2 minutes. Add the onions and bell pepper and cook 5 minutes, or until they begin to soften. Add the zucchini and mushrooms and cook another 5 minutes.
Add the can of tomatoes and combine well. Let it simmer for 10 minutes.
Meanwhile, line the bottom of a 9x13" baking dish with the pizza dough. It doesn't need to be perfect.
Bake for 6-8 minutes. Reduce the oven temperature to 375. Next, sprinkle a little Daiya cheese on the crust, then spoon the veggie mixture on top of the crust. I left a little bit of an edge all the way around.
Top with some more Daiya cheese and the veggie pepperoni.
Bake for 20 minutes. Cut and enjoy!

Cashew Alfredo and Roasted Asparagus

April 8, 2013 by epicureanvegan

The Alfredo recipe is from The Kind Life and is probably the best vegan Alfredo sauce I’ve tried thus far. The taste and consistency is perfect. The only thing I added was some nutritional yeast and some sliced mushrooms. Paired with the asparagus, it was a fantastic meal!

INGREDIENTS:
Alfredo:
1 C raw cashews
2 Tbs pine nuts
1-1/2 C water
4 tsp lemon juice
1 tsp garlic, minced
1/16 tsp nutmeg
1-1/2 tsp salt (I used 1 tsp)
1/2 tsp black pepper
1/4 C nutritional yeast
4 C pasta (I used 16 oz of orecchiette, a.k.a “suction cup pasta)
1 to 2 C mushrooms, sliced
Asparagus:
1 bunch of asparagus, ends trimmed
1-2 Tbs olive oil
Salt

DIRECTIONS:
Preheat the oven to 400. In a large bowl, coat the asparagus with the olive oil and season with salt; set aside. To make the sauce, grind the nuts in a blender until you reach a fine powder. Add the nutritional yeast, water, lemon juice, garlic, nutmeg, and salt. Blend until completely smooth—about 1 minute. Transfer to a medium saucepan and whisk over medium heat until it begins to boil. Reduce heat and let it simmer for 5-7 minutes; stir in the black pepper and mushrooms. It won’t take long to thicken up and stir it often to keep it from burning.

Transfer the asparagus to a baking sheet and as soon as you add your pasta to a pot to boil it, throw the asparagus in the oven. Incidentally, they’re both take about 14 minutes to cook.

Turn the asparagus halfway through—about 7 minutes. Cook another 7 minutes.

Perfect!
Drain the pasta and serve with sauce ladled on top. (The Eighth Grader cut up his asparagus and added it to the pasta and loved it). Enjoy!

Cashew Alfredo and Roasted Asparagus

The Alfredo recipe is from The Kind Life and is probably the best vegan Alfredo sauce I've tried thus far. The taste and consistency is perfect. The only thing I added was some nutritional yeast and some sliced mushrooms. Paired with the asparagus, it was a fantastic meal!

Author: Epicurean Vegan

Serves: 4

Ingredients

Alfredo:
1 C raw cashews
2 Tbs pine nuts
1-1/2 C water
4 tsp lemon juice
1 tsp garlic, minced
1/16 tsp nutmeg
1-1/2 tsp salt (I used 1 tsp)
½ tsp black pepper
¼ C nutritional yeast
4 C pasta (I used 16 oz of orecchiette, a.k.a "suction cup pasta)
1 to 2 C mushrooms, sliced
Asparagus:
1 bunch of asparagus, ends trimmed
1-2 Tbs olive oil
Salt

Directions

Preheat the oven to 400.
In a large bowl, coat the asparagus with the olive oil and season with salt; set aside.
To make the sauce, grind the nuts in a blender until you reach a fine powder. Add the nutritional yeast, water, lemon juice, garlic, nutmeg, and salt. Blend until completely smooth---about 1 minute. Transfer to a medium saucepan and whisk over medium heat until it begins to boil. Reduce heat and let it simmer for 5-7 minutes; stir in the black pepper and mushrooms. It won't take long to thicken up and stir it often to keep it from burning.
Transfer the asparagus to a baking sheet and as soon as you add your pasta to a pot to boil it, throw the asparagus in the oven. Incidentally, they're both take about 14 minutes to cook.
Turn the asparagus halfway through---about 7 minutes. Cook another 7 minutes.
Drain the pasta and serve with sauce ladled on top. Enjoy!

Gluten-Free Burrito Bowls with Avocado-Lime Rice

April 5, 2013 by epicureanvegan

This is my new favorite versatile meal. I saw this recipe for the avocado rice, where they also suggested making burrito bowls using it. Obviously, I wasn’t keen on their meat and dairy version, so I made my own, healthier ones. I also made some changes to the rice recipe by using this awesome rice from Lundberg. The guys tend to be white rice kind of men, but there were no complaints! It’s a blend of sweet brown rice, short grain brown rice, long grain brown rice, whole grain Wehani (brand) rice, whole grain black Japonica (brand) rice.

And I have to mention the quite ingenious Velcro re-closeable bag!

This is such a fresh, simple, and healthy meal where everyone in the family can create their own with their favorite fresh ingredients. Now, my new favorite ingredient . . . is this tri-bean blend. Organic and on sale for $1 a can! Love these. Packed with protein and fiber.

So, on to the recipe!

INGREDIENTS: (Makes 6 bowls)
Rice:
3-1/2 C water
2 C Lundberg Jubilee rice
2 avocados, mashed
1/2 C cilantro, chopped
zest and juice from one lime
The beans:
3 cans tri-bean blend (black bean, pinto, and kidney)
2 tsp cumin
2 tsp Ancho Chili pepper
1 tsp garlic powder
1/2 tsp salt
1/3 C water
The rest (toppings):
Green onion, sliced
Tomato, diced
Daiya cheese
Sour cream
Lettuce, chopped
Salsa
Corn tortilla crunchies/chips

DIRECTIONS:
The rice will take 35-40 minutes, so you’ll want to get that started first. Bring the 3-1/2 cups of water to a boil, add the rice, stir, cover, and reduce heat to low. Check after 30 minutes.

Meanwhile, in a small to medium saucepan, add the beans, seasonings, and water. Heat on low to medium heat, stirring occasionally, until heated through.

When the rice is done, stir in the mashed avocados, cilantro, lime zest, and lime juice.

Fill a bowl with about 1 to 1-1/2 cups of the avocado rice . . .

. . . layer on some beans and toppings and enjoy!

Gluten-Free Burrito Bowls with Avocado-Lime Rice

Author: Epicurean Vegan

Serves: 3

Ingredients

Rice:
3-1/2 C water
2 C Lundberg Jubilee rice
2 avocados, mashed
½ C cilantro, chopped
zest and juice from one lime
The beans:
3 cans tri-bean blend (black bean, pinto, and kidney)
2 tsp cumin
2 tsp Ancho Chili pepper
1 tsp garlic powder
½ tsp salt
⅓ C water
The rest (toppings):
Green onion, sliced
Tomato, diced
Daiya cheese
Sour cream
Lettuce, chopped
Salsa
Corn tortilla crunchies/chips

Directions

The rice will take 35-40 minutes, so you'll want to get that started first. Bring the 3-1/2 cups of water to a boil, add the rice, stir, cover, and reduce heat to low. Check after 30 minutes.
Meanwhile, in a small to medium saucepan, add the beans, seasonings, and water. Heat on low to medium heat, stirring occasionally, until heated through.
When the rice is done, stir in the mashed avocados, cilantro, lime zest, and lime juice.
Fill a bowl with about 1 to 1-1/2 cups of the avocado rice and layer on some beans and toppings and enjoy!

Homemade Gluten-Free Ravioli

April 1, 2013 by epicureanvegan

Nothing says Easter like ravioli, right? Well, if you’re vegan and some of your dinner guests can’t eat gluten, then yes, raviolis are an ideal Easter meal—or for any occasion, actually. In all of the excitement, I didn’t get a good picture of the finished product with the amazing garlic-butter-walnut sauce, but I did get one with some regular raviolis that I made as well.

In addition to the raviolis, one guest brought some delicious vegan horseradish mashed potatoes, roasted Brussels sprouts with pecans and another guest brought this incredible corn and avocado salad. So, I was living on the edge when I decided to not do a test run on the gluten-free dough before the big day. Luckily, it turned out ok, but not before having a slight meltdown when the GF dough wouldn’t fully cooperate with me. First off, don’t try using your pasta maker; the dough will fall apart. You’re better off using a rolling pin and lots of GF flour to roll it out. Believe me, it’s doable and worth the extra effort; just be patient. I also recommend using a ravioli plate like this one—and that goes for any type of raviolis—it just makes life easier. For the filling, I made two: pureed beet/cashew and tofu ricotta with spinach and mushrooms. Make it easy on yourself and prepare these fillings ahead of time and refrigerate until ready to use. If I was unable to eat gluten, I would miss homemade pasta, especially raviolis, so I’d be making these all the time. Our GF guests loved them and happily took the few leftovers home with them. My friend Kerrie gave me a conversion for GF flour and regular flour a while back and uses it for most things, so I thought I’d give it a whirl for pasta. Basically, for every 1 cup of regular flour, use 7/8 C of rice flour and 1 teaspoon of xanthan gum—worked like a charm.

INGREDIENTS:
Dough:
1-3/4 C white rice flour
7/8 C brown rice flour
3 tsp xanthan gum
1 tsp salt
1 C warm almond milk
2 Tbs olive oil
Spinach-Tofu-Mushroom Filling:
14-oz pkg extra firm tofu, drained and pressed
1 tsp dried basil
1 tsp dried rosemary
1 tsp garlic powder
1 tsp salt
1/4 tsp black pepper
1/3 C nutritional yeast
2 Tbs lemon juice
3 C fresh spinach, chopped
3 mushrooms, diced small
Beet/Cashew filling: see link above
Garlic-Butter-Walnut sauce: (I was feeding a crowd, so for 3-4 people, you may want to halve the sauce recipe)
1-1/2 C walnuts, chopped
6 cloves garlic, crushed or minced
1-1/2 C Earth Balance margarine, cut into pieces

DIRECTIONS:
To make the spinach filling, puree the first 9 ingredients in food processor. Set aside, or refrigerate until ready to use. The beet filling will take just over an hour to prepare, so keep that in mind if using that one. (Click on link above to see instructions.)

To make the dough, combine both rice flours, xanthan gum, and salt in a bowl of a stand mixer. On medium speed, slowly add the oil, then the warm almond milk. When it’s fully incorporated, form it into a ball and refrigerate if not using right away. The dough will probably work better if it’s room temperature.

On a constantly-floured surface, roll out the sections of the dough into long pieces, big enough for your ravioli plate. I wouldn’t bother using the plastic mold part, as it will easily break through the dough. Gently use your fingers to create a small dip where the filling will go. Fill each dip with about a teaspoon of the filling. If using the spinach one, place a few pieces of mushroom on top of the filling. Roll out another long piece of dough and place it carefully over the top of the filling and gently press down. You can use the rolling pin to then finish the process. (This is a great YouTube video showing how to use the plate). Here’s a pic of the regular dough with the fillings:

I was pleasantly surprised at how well they turned out. A couple of them had some a filling peeking out, but they still cooked up great.

Let them sit for 20 minutes. While this is happening, prepare the sauce. In a medium, dry saucepan, add the walnuts and brown them over medium heat for 5 minutes. Add the garlic and cook for 2 minutes, then add the Earth Balance. Stir over low to medium heat until the butter is melted and reduce the heat to low. To cook the raviolis, boil them, about 4-6 at a time, for 3-4 minutes, or until they float to the surface. I usually give them a minute more, just to make sure they’re heated though.

I’m happy to tell you that none of them fell apart and they were delicious. The regular ones seemed to taste a little sweeter, but otherwise, they tasted very much like regular raviolis! Top them with a ladle of the garlic sauce and enjoy!

Homemade Gluten-Free Ravioli

So, I was living on the edge when I decided to not do a test run on the gluten-free dough before the big day. Luckily, it turned out ok, but not before having a slight meltdown when the GF dough wouldn't fully cooperate with me. First off, don't try using your pasta maker; the dough will fall apart. You're better off using a rolling pin and lots of GF flour to roll it out. Believe me, it's doable and worth the extra effort; just be patient. I also recommend using a ravioli plate like this one---and that goes for any type of raviolis---it just makes life easier. For the filling, I made two: pureed beet/cashew and tofu ricotta with spinach and mushrooms. Make it easy on yourself and prepare these fillings ahead of time and refrigerate until ready to use. If I was unable to eat gluten, I would miss homemade pasta, especially raviolis, so I'd be making these all the time. Our GF guests loved them and happily took the few leftovers home with them. My friend Kerrie gave me a conversion for GF flour and regular flour a while back and uses it for most things, so I thought I'd give it a whirl for pasta. Basically, for every 1 cup of regular flour, use ⅞ C of rice flour and 1 teaspoon of xanthan gum---worked like a charm.

Author: Epicurean Vegan

Ingredients

Dough:
1-3/4 C white rice flour
⅞ C brown rice flour
3 tsp xanthan gum
1 tsp salt
1 C warm almond milk
2 Tbs olive oil
Spinach-Tofu-Mushroom Filling:
14-oz pkg extra firm tofu, drained and pressed
1 tsp dried basil
1 tsp dried rosemary
1 tsp garlic powder
1 tsp salt
¼ tsp black pepper
⅓ C nutritional yeast
2 Tbs lemon juice
3 C fresh spinach, chopped
3 mushrooms, diced small
Beet/Cashew filling: see link above
Garlic-Butter-Walnut sauce: (I was feeding a crowd, so for 3-4 people, you may want to halve the sauce recipe)
1-1/2 C walnuts, chopped
6 cloves garlic, crushed or minced
1-1/2 C Earth Balance margarine, cut into pieces

Directions

To make the spinach filling, puree the first 9 ingredients in food processor. Set aside, or refrigerate until ready to use. The beet filling will take just over an hour to prepare, so keep that in mind if using that one. (Click on link above to see instructions.)
To make the dough, combine both rice flours, xanthan gum, and salt in a bowl of a stand mixer. On medium speed, slowly add the oil, then the warm almond milk. When it's fully incorporated, form it into a ball and refrigerate if not using right away. The dough will probably work better if it's room temperature.
On a constantly-floured surface, roll out the sections of the dough into long pieces, big enough for your ravioli plate. I wouldn't bother using the plastic mold part, as it will easily break through the dough. Gently use your fingers to create a small dip where the filling will go. Fill each dip with about a teaspoon of the filling. If using the spinach one, place a few pieces of mushroom on top of the filling. Roll out another long piece of dough and place it carefully over the top of the filling and gently press down. You can use the rolling pin to then finish the process.
I was pleasantly surprised at how well they turned out. A couple of them had some a filling peeking out, but they still cooked up great.
Let them sit for 20 minutes. While this is happening, prepare the sauce. In a medium, dry saucepan, add the walnuts and brown them over medium heat for 5 minutes. Add the garlic and cook for 2 minutes, then add the Earth Balance. Stir over low to medium heat until the butter is melted and reduce the heat to low. To cook the raviolis, boil them, about 4-6 at a time, for 3-4 minutes, or until they float to the surface. I usually give them a minute more, just to make sure they're heated though.
I'm happy to tell you that none of them fell apart and they were delicious. The regular ones seemed to taste a little sweeter, but otherwise, they tasted very much like regular raviolis! Top them with a ladle of the garlic sauce and enjoy!

Buffalo Cauliflower Potato Pizza

March 23, 2013 by epicureanvegan

This is going to blow your mind. This turned out to be the most amazing pizza—ever. I was inspired by Kelly over at Vegan Thyme who made this using Gardein, but because Gardein never seems to agree with me, I thought I’d sub in cauliflower. A friend had made buffalo “wings” from cauliflower and used this recipe from PETA. If anything, try the wings—they are incredible! (just double it if you’re feeding a crowd). March Madness, anyone? Can I tell you how excited we are that our CSU Rams have advanced?! GO RAMS!!

So, making cauliflower wings is definitely going to add to your prep time, so I recommend enlisting some help. That’s why you had kids, right? The Eighth Grader was a great sous chef. I also made several changes to the original, just based on what I had on hand, so feel free to tweak the recipe. This recipe is going to require a certain timing of tasks, but thankfully, they’re all easy to do. So, get ready for some amazing pizza that you won’t mind making again and again!

INGREDIENTS:
Wings:
1 C almond milk
1 C flour (any variety)
2 tsp garlic powder
1 head cauliflower, chopped into pieces
1 C buffalo wing sauce (I used Wing Time)
1 Tbs olive oil or Earth Balance, melted
Dough: (I made a quick, no-rise pizza dough. So if you like a thin crust, crispy dough, this is a good one to use. Otherwise, if you have more time, I recommend a yeast-based one).
2-1/2 C flour
2-3/4 tsp baking powder
1 tsp salt
1 Tbs olive oil
3/4 C to 1 C warm water
Pizza:
3 large russet or Yukon Gold potatoes, sliced thin (my sous chef used a potato chip slicer—major time saver)!
3/4 C red onion, chopped
1 tsp salt
1/2 tsp dried rosemary
1/2 tsp dried basil
1/4 tsp black pepper
5 mushrooms, diced
3 celery stalks, sliced
1 tsp olive oil
Daiya mozzarella, optional
Vegan ranch dressing (Try Follow Your Heart Vegan Ranch or make your own)
Sauce:
2 Tbs flour
1/3 C warm water
3 Tbs Earth Balance
1 C vegetable broth, warmed up
Dash or two of red wine vinegar

DIRECTIONS:
So, first off, prep the potatoes. Once they’re sliced, place in a bowl of water with 1 tsp of salt and let sit for 30-45 minutes. This is a good time to make the dough and chop up the mushrooms, celery, and cauliflower. Drain the potatoes and season them with the rosemary, basil, and pepper; stir in the red onion.

To make the dough, mix the dry ingredients together in a stand mixer. Slowly add the olive oil and warm water until you have a dough that is just slightly sticky. Knead on a lightly floured surface for 5 minutes.

This is where timing comes in. Preheat oven to 400. Roll out the dough to fit an 11″x17″ pan. I actually let it hang over the edges a little to account for shrinkage:

Stick with a fork in several places and bake 5 minutes. This is also where you’ll need a hand. While your amazing helper lines the crust with the potatoes and onions . . .

. . . you’ll want to be making the “wings.” Pretty easy: Preheat oven to 450. Whisk together the milk, flour and garlic powder in a medium bowl. You’ll have a pancake batter-like consistency. Add the cauliflower and coat them completely; transfer to a baking dish.

Bake for 15-18 minutes . . .

While they’re baking, whisk together the wing sauce and olive oil (or Earth Balance). Loosen the cauliflower if it’s stuck to the dish. Pour the wing sauce over the cauliflower and bake another 5-8 minutes.

Now, while those are baking, saute up the celery and mushrooms in the olive oil. Also, start the sauce in a small saucepan. Combine the 2 Tbs of flour and 1/3 C warm water; set aside. Melt the 3 Tbs of Earth Balance in a the pan and add 1 Tbs of the flour-water mixture and whisk until smooth. Slowly whisk in the rest over medium heat. Just a little at time, add the broth. Whisk until thickened; add the red wine vinegar.

So now, your wings are ready to come out of the oven. Throw the pizza in the oven (still at 400 degrees) and bake for 10-15 minutes, or until the potatoes start to brown on the edges. This is a good reason to use a slicer to make them thin, otherwise, they’ll take too long to cook and your crust will be lovely shade of black. I then chopped up the cauliflower into bite-sized pieces.

It even looks like chicken pieces! Try not to eat it all yet. Combine the cauliflower in a bowl with the celery and mushrooms and pour the sauce over them and coat well. When you have just a few minutes left on the potatoes, sprinkle the top with a little Daiya cheese.

Yum!

Cut into squares and top with the cauliflower/veggie mix and ranch dressing. Thoroughly enjoy!

Buffalo Cauliflower Potato Pizza

Author: Epicurean Vegan

Ingredients

Wings:
1 C almond milk
1 C flour (any variety)
2 tsp garlic powder
1 head cauliflower, chopped into pieces
1 C buffalo wing sauce (I used Wing Time)
1 Tbs olive oil or Earth Balance, melted
Dough: (I made a quick, no-rise pizza dough. So if you like a thin crust, crispy dough, this is a good one to use. Otherwise, if you have more time, I recommend a yeast-based one).
2-1/2 C flour
2-3/4 tsp baking powder
1 tsp salt
1 Tbs olive oil
¾ C to 1 C warm water
Pizza:
3 large russet or Yukon Gold potatoes, sliced thin (my sous chef used a potato chip slicer---major time saver)!
¾ C red onion, chopped
1 tsp salt
½ tsp dried rosemary
½ tsp dried basil
¼ tsp black pepper
5 mushrooms, diced
3 celery stalks, sliced
1 tsp olive oil
Daiya mozzarella, optional
Vegan ranch dressing (Try Follow Your Heart Vegan Ranch or make your own)
Sauce:
2 Tbs flour
⅓ C warm water
3 Tbs Earth Balance
1 C vegetable broth, warmed up
Dash or two of red wine vinegar

Directions

So, first off, prep the potatoes. Once they're sliced, place in a bowl of water with 1 tsp of salt and let sit for 30-45 minutes.
This is a good time to make the dough and chop up the mushrooms, celery, and cauliflower. Drain the potatoes and season them with the rosemary, basil, and pepper; stir in the red onion.
To make the dough, mix the dry ingredients together in a stand mixer. Slowly add the olive oil and warm water until you have a dough that is just slightly sticky. Knead on a lightly floured surface for 5 minutes.
This is where timing comes in. Preheat oven to 400. Roll out the dough to fit an 11"x17" pan. I actually let it hang over the edges a little to account for shrinkage:
Stick with a fork in several places and bake 5 minutes. This is also where you'll need a hand. While your amazing helper lines the crust with the potatoes and onions
you'll want to be making the "wings." Pretty easy: Preheat oven to 450. Whisk together the milk, flour and garlic powder in a medium bowl. You'll have a pancake batter-like consistency. Add the cauliflower and coat them completely; transfer to a baking dish.
Bake for 15-18 minutes
While they're baking, whisk together the wing sauce and olive oil (or Earth Balance). Loosen the cauliflower if it's stuck to the dish. Pour the wing sauce over the cauliflower and bake another 5-8 minutes.
Now, while those are baking, saute up the celery and mushrooms in the olive oil. Also, start the sauce in a small saucepan. Combine the 2 Tbs of flour and ⅓ C warm water; set aside. Melt the 3 Tbs of Earth Balance in a the pan and add 1 Tbs of the flour-water mixture and whisk until smooth. Slowly whisk in the rest over medium heat. Just a little at time, add the broth. Whisk until thickened; add the red wine vinegar.
So now, your wings are ready to come out of the oven. Throw the pizza in the oven (still at 400 degrees) and bake for 10-15 minutes, or until the potatoes start to brown on the edges. This is a good reason to use a slicer to make them thin, otherwise, they'll take too long to cook and your crust will be lovely shade of black. I then chopped up the cauliflower into bite-sized pieces.
It even looks like chicken pieces! Try not to eat it all yet. Combine the cauliflower in a bowl with the celery and mushrooms and pour the sauce over them and coat well. When you have just a few minutes left on the potatoes, sprinkle the top with a little Daiya cheese.
Cut into squares and top with the cauliflower/veggie mix and ranch dressing. Thoroughly enjoy!

Field Roast and Avocado Burritos

March 19, 2013 by epicureanvegan

Yikes, it’s been a while. I have so many new recipes on my list to make, but I’ve been so busy with various different projects, that throwing together a simple favorite has been all I’ve had time for. I’ll get back into the swing of things. I can’t tell you how happy I am to be emerging from the cold and depressing days of winter! We even got our garden started this weekend. (I’ll be bringing you Garden Watch soon). In the meantime, here’s a fast and simple meal that is ready in less than 30 minutes.

INGREDIENTS:
1 Tbs chipotle-flavored olive oil (or regular)
1/2 C yellow or white onion, chopped
1/2 C red onion, chopped
4 Field Roast Sausages, Italian Seasoning flavor, crumbled
2 avocados, peeled, pitted and sliced
4 Flour tortillas
Other (optional) burrito fillings: vegan sour cream, salsa, cilantro, diced tomatoes, Daiya cheese

DIRECTIONS:
Heat the olive oil over medium-high heat and add the onions. Cook 5-7 minutes, or until they soften. Add the Field Roast and cook over medium heat until heated through, again, for 5-7 minutes.

On a warmed tortilla, layer on some sour cream, Field Roast mixture, avocados, and any other burrito fillings you want. Roll up and enjoy! (See, I told you it was easy)!

Field Roast and Avocado Burritos

Author: Epicurean Vegan

Ingredients

1 Tbs chipotle-flavored olive oil (or regular)
½ C yellow or white onion, chopped
½ C red onion, chopped
4 Field Roast Sausages, Italian Seasoning flavor, crumbled
2 avocados, peeled, pitted and sliced
4 Flour tortillas
Other (optional) burrito fillings: vegan sour cream, salsa, cilantro, diced tomatoes, Daiya cheese

Directions

Heat the olive oil over medium-high heat and add the onions. Cook 5-7 minutes, or until they soften. Add the Field Roast and cook over medium heat until heated through, again, for 5-7 minutes.
On a warmed tortilla, layer on some sour cream, Field Roast mixture, avocados, and any other burrito fillings you want. Roll up and enjoy!

Beet Ravioli with a Garlic-Butter Walnut Sauce

February 12, 2013 by epicureanvegan

I’ve had this “Sexy Beet Ravioli” bookmarked since last April and I figured it was high time to give it a try. After 3 hours and 15 minutes in the kitchen, the meal was ready (this included making a salad). Good thing it was worth it! This dish definitely ranks in the top ten meals I’ve made and despite the long prep time, I’d make these again for sure. You have to like beets. Even though I’ve eaten them plenty of times, I’ve never roasted them before, but piece of cake! The original recipe said it yielded 12-15 raviolis. It was hard to gauge what size raviolis that made, so I decided to double everything. I would have been fine to just double the filling and the sauce, but not the dough. Luckily, the dough is outstanding and I now have a batch in the freezer for another pasta meal. With the doubled filling, I got about forty-eight 1-1/2″ square raviolis. Don’t be freaked out by the prep work. You can certainly make up the dough and filling ahead of time and store until ready to assemble the raviolis. Regardless, freshly made pasta is just going to take more time, but in the end, it’s worth it! (Perfect for a Valentine’s Day dinner!)

INGREDIENTS:
Dough: (not doubled)
2 C semolina flour
1 C whole wheat pastry flour
1 tsp salt
1 C warmed almond milk
2 Tbs olive oil
Filling: (Doubled)
2 beets
2 C raw cashews, soaked for 1 hour in water
1/2 C water
1 tsp salt
2 tsp nutritional yeast
Garlic Walnut Butter sauce: (Doubled)
8 Tbs vegan margarine
8 cloves of garlic, crushed (You could roast the garlic while roasting the beets . . .)
1 C walnuts, chopped

DIRECTIONS:
To roast the beets, preheat oven to 425. Scrub the beets clean, remove the greens, and wrap in foil. Roast for one hour. You can also be soaking the cashews during this time. To prepare the dough, whisk together the flours and salt. Create a well in the middle and slowly pour in the warmed almond milk and olive oil.

Blend well with a spoon, or your hands and then transfer to a clean surface. Knead the dough for 5-10 minutes, or until the dough forms a smooth, un-sticky ball. Wrap with plastic wrap and set aside until ready to use. Refrigerate if not using right away.

To make the filling, drain the cashews and add them to a food processor. Chop up the roasted beets and along with the other filling ingredients, add them to the food processor.

Process until smooth. You’ll end up with a very hot pink filling!

I used my pasta maker to roll out the dough, but you can also use a rolling pin. I also used my ravioli plate, which was the best thing to happen to raviolis . . . it’s so easy to use and it ensures a closed edge, unlike using a fork. You can find one at Amazon . . . this one is for $13!

Perfect raviolis!

Bring a large pot of salted water to a boil. Add the raviolis—about 8-12 at a time—and remove with a slotted spoon once they float to the top, in roughly 2-3 minutes. I transferred them to a large colander, but be sure you drizzle with a little oil as they will a stick to one another as they cool.

The sauce is quite easy to make and you can just throw the ingredients into a small saucepan while you cook the raviolis. I didn’t brown the garlic, I just threw it all in at once, let the butter melt, and stirred it every minute or so.

Serve the raviolis with a drizzle of the sauce and thoroughly enjoy!

Beet Ravioli with a Garlic-Butter Walnut Sauce

I've had this "Sexy Beet Ravioli" bookmarked since last April and I figured it was high time to give it a try. After 3 hours and 15 minutes in the kitchen, the meal was ready (this included making a salad). Good thing it was worth it! This dish definitely ranks in the top ten meals I've made and despite the long prep time, I'd make these again for sure. You have to like beets. Even though I've eaten them plenty of times, I've never roasted them before, but piece of cake! The original recipe said it yielded 12-15 raviolis. It was hard to gauge what size raviolis that made, so I decided to double everything. I would have been fine to just double the filling and the sauce, but not the dough. Luckily, the dough is outstanding and I now have a batch in the freezer for another pasta meal. With the doubled filling, I got about forty-eight 1-1/2" square raviolis. Don't be freaked out by the prep work. You can certainly make up the dough and filling ahead of time and store until ready to assemble the raviolis. Regardless, freshly made pasta is just going to take more time, but in the end, it's worth it! (Perfect for a Valentine's Day dinner!)

Author: Epicurean Vegan

Ingredients

Dough: (not doubled)
2 C semolina flour
1 C whole wheat pastry flour
1 tsp salt
1 C warmed almond milk
2 Tbs olive oil
Filling: (Doubled)
2 beets
2 C raw cashews, soaked for 1 hour in water
½ C water
1 tsp salt
2 tsp nutritional yeast
Garlic Walnut Butter sauce: (Doubled)
8 Tbs vegan margarine
8 cloves of garlic, crushed (You could roast the garlic while roasting the beets . . .)
1 C walnuts, chopped

Directions

To roast the beets, preheat oven to 425. Scrub the beets clean, remove the greens, and wrap in foil. Roast for one hour. You can also be soaking the cashews during this time. To prepare the dough, whisk together the flours and salt. Create a well in the middle and slowly pour in the warmed almond milk and olive oil.
Blend well with a spoon, or your hands and then transfer to a clean surface. Knead the dough for 5-10 minutes, or until the dough forms a smooth, un-sticky ball. Wrap with plastic wrap and set aside until ready to use. Refrigerate if not using right away.
To make the filling, drain the cashews and add them to a food processor. Chop up the roasted beets and along with the other filling ingredients, add them to the food processor
Process until smooth. You'll end up with a very hot pink filling!
I used my pasta maker to roll out the dough, but you can also use a rolling pin. I also used my ravioli plate, which was the best thing to happen to raviolis . . . it's so easy to use and it ensures a closed edge, unlike using a fork.
Bring a large pot of salted water to a boil. Add the raviolis---about 8-12 at a time---and remove with a slotted spoon once they float to the top, in roughly 2-3 minutes. I transferred them to a large colander, but be sure you drizzle with a little oil as they will a stick to one another as they cool.
The sauce is quite easy to make and you can just throw the ingredients into a small saucepan while you cook the raviolis. I didn't brown the garlic, I just threw it all in at once, let the butter melt, and stirred it every minute or so.
Serve the raviolis with a drizzle of the sauce and thoroughly enjoy!

Tofu Sliders

Veggie Bowties with Mushrooms and Walnuts

Alfredo Ravioli (and a beautiful white morning)

Vegan Deep Dish Pizza

Cashew Alfredo and Roasted Asparagus

Gluten-Free Burrito Bowls with Avocado-Lime Rice

Homemade Gluten-Free Ravioli

Buffalo Cauliflower Potato Pizza

Field Roast and Avocado Burritos

Beet Ravioli with a Garlic-Butter Walnut Sauce

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